Peel the banana ..and cut it into 1/4 inch slices.Put the slices into a plastic bag and freeze solid.Place the banana into a room-temperature bowl,preferably the one you want to serve it in/eat it from.

Allow the banana to thaw slightly, then mash the it into a smooth texture.The cold banana will chill the bowl. Once a smooth consistency is reached,..add the cocoa Mash until the cocoa is thoroughly mixed.

Serve immediately.

Chocolate Rum Ice Cream

1 cup Sugar

2 tbsp Unbleached all-purpose flour

1 large Egg; slightly beaten

2 oz Unsweetened baking chocolate (broken, 2 squares)

1/2 tsp Rum extract

Combine the sugar and flour, in a large microwave-safe bowl, blending well.Gradually stir in the milk. Blend in the egg and the baking chocolate pieces.

Microwave on HIGH (100%) for 2 to 2 1/2 minutes, stirring frequently,or just until the mixture boils and thickens.

Add the rum extract, blending it in, with a wire whisk, just until smooth and well blended. Chill thoroughly.

Add the light cream to the chilled mixture and blend well.Freeze in a 2-quart ice cream freezer According to the manufacturer's directions